Shredded Thai Chicken Salad

Recreate a Thai restaurant favorite with easy, short-cut ingredients, including deli rotisserie chicken and packaged broccoli slaw. MORE+ LESS-

By Betty Crocker Kitchens

September 2, 2010

Salad

cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

cup julienne (matchstick-cut) carrots

cup broccoli slaw mix

large green onion, chopped

tablespoons creamy peanut butter

tablespoons rice vinegar

tablespoon vegetable oil

tablespoon honey

teaspoons soy sauce

1/8

teaspoon red pepper sauce

Fresh cilantro, if desired

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1

In large bowl, toss salad ingredients.
2

In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

For added color and flavor, sprinkle chopped fresh cilantro on top of the salad.
Serve this flavorful salad in lettuce cups. Boston lettuce, Bibb lettuce or radicchio would all work well.
Sprinkle with chow mein noodles.